Dessert / Recipes

Red Velvet Funnel Cakes Recipe


Hi there! It’s Ashton from Something Swanky here to share a method of dessert making that is near and dear to my heart: deep frying. Having grown up in the South, I’m no stranger to deep fried desserts, but deep fried red velvet? I have to admit, this was a first for me! When I first attempted making Red Velvet Funnel Cakes, I was a bit worried that they might just taste like your run-of-the-mill deep fried “stuff”, and not have that unique red velvet flavor we all love. However, I’m happy to report that I was very pleasantly surprised with my results! Not only are those red velvet undertones of flavor present, but they are completely set off in a wonderful way by the sweet cream cheese and pecan dip. Paired together, the Red Velvet Funnel Cakes and Cream Cheese Dip put a fun spin on one of the ultimate classics! Both funnel cakes and the hush puppies use the same batter, just slightly different frying methods. You get to choose! Are you a funnel cake fiend? Or a hush puppy lover?

Red Velvet  Funnel Cakes and Hush Puppies

Recipe adapted from Celebrations

Ingredients for the Red Velvet Funnel Cakes:

  • 2 cups all purpose flour
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon baking soda
  • 1 Tablespoon red food coloring
  • 3-4 cups vegetable oil (2 inches deep in pan), for frying
  • 1/3 cup powdered sugar, for dusting

Ingredients for the Cream Cheese Dip:

  • 1 – 8 oz. package of cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp. vanilla extract
  • chopped pecans for garnish


  1. Heat oil in a medium saucepan over medium heat.
  2. Meanwhile, make the batter by whisking together in a large bowl: flour, cocoa powder, baking powder, salt, milk, vanilla, eggs, vinegar, baking soda, and red food coloring.
  3. Test the oil by flicking water droplets into it. It the oil bubbles and pops, it’s ready.
  4. To make the funnel cakes: Pour half a cup of batter into a zip top bag. Snip a small bit of the corner off, and pipe the batter in circular motions into the oil. Let it cook for about 1 minute before flipping to the other side to cook for another minute. Remove to a wire rack lined with at least 3 layers of paper towels to absorb extra oil. Dust with powdered sugar before serving warm.
  5. To make the hush puppies: Simply use a cookie scoop to drop 1 tablespoon at a time of batter into the oil. Prod with a spoon or tongs to ensure all side fry evenly in the oil. Remove after approximately 1 minute of cook time. Dust with powdered sugar before serving warm.
  6. Make the cream cheese dip: Use a hand mixer to beat together the cream cheese, sugar, and vanilla extract until smooth. Top with chopped pecans for serving. Use as a dip or spread over the funnel cakes and hush puppies.



  1. Love the twist of having the cream cheese as a dip…since we’re all familiar with the traditional cream cheese “frosting” on red velvet cupcakes. :-)

  2. A safer way to check the oil is to use a teeny pinch of four instead of water. You get the sizzle instead of a pop and a possibly painful splash. I can’t wait to try this recipe!

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